This roast is also good as part of a buffet.
Slice the loin thin, but do not serve the cider sauce. For a more
seasonal stuffing during the winter holidays, add 1/4 cup dried
cranberries to the apples.

To make the stuffing, in a large fry pan over medium-low heat, warm
the olive oil. Add the apple and onion and sauté until golden, about
5 minutes. Stir in the garlic and cook for 1 minute. Add the dried
apples, raisins and thyme, and season with salt and pepper. Add the
apple cider and boil, stirring occasionally, until the cider is
absorbed by the stuffing, about 5 minutes. Let cool slightly.

Position a rack in the center of an oven and preheat to 400°F. Have
ready 4 pieces of kitchen string, each about 18 inches long.

Butterfly the pork loin by making a slit down its length, cutting
just deep enough so that the loin opens up to lie flat like a book.
Do not cut all the way through. Spoon the stuffing evenly onto the
meat. Close up the loin and, using the strings, tie at even
intervals so it assumes its original shape. Push in any stuffing
that escapes from the ends. Sprinkle the surface with the thyme, and
season with salt and pepper. Place the loin in a baking pan and add
1/2 cup of the cider to the pan.

Roast the loin for 30 minutes. Baste with the pan juices and add the
remaining 1/2 cup cider to the pan. Continue to roast, basting at
least twice with the pan juices at regular intervals, until the meat
is firm to the touch and pale pink when cut in the thickest portion,
or until an instant-read thermometer inserted into the thickest part
of the meat registers 150°F, about 45 minutes more.

Transfer the loin to a cutting board and cover loosely with aluminum
foil. Scrape the pan bottom to dislodge any remaining bits, then
pour the pan juices into a measuring pitcher and add additional
cider as needed to measure 1 1/2 cups total. In a small saucepan,
combine 1/4 cup of the pan juices and the cornstarch, and stir until
the cornstarch is dissolved. Then add the remaining pan juices.
Bring to a boil over medium heat and cook, stirring, until the sauce
is slightly thickened, about 5 minutes. Taste and adjust the
seasonings. Pour the sauce into a warmed bowl.

Cut the loin into slices and arrange on a warmed platter. Serve the
hot cider sauce on the side. Serves 8.